This study evaluated the effects of different flours (tapioca, wheat, sago and potato) on the physicochemical properties of duck sausage. The examined physicochemical properties included proximate composition, cooking yield, color (lightness, redness and yellowness), folding, texture profile (hardness, elasticity, cohesiveness, gumminess and chewiness) and sensory properties. The study found th...

RESUMO: Euphorbiaceae é uma das maiores, complexas, diversas e importantes famílias botânicas encontradas na região Amazônica. Esta família oferece um grande potencial econômico, com mais de 1.100 espécies, nativas e/ou bem adaptadas no Brasil. As espécies tem destaque atividade econômica, através da alimentação humana medicina a partir do conhecimento popular. O gênero Manihot, faz parte neotr...

The effect of 3 organic soil amendments viz., cassava peel (Manihot esculenta, Cranz), sawdust (Gmelina arborea, Roxb) and leaves (Cedrela odorata, L) on the stalk rot maize (Zea mays L.) caused by Fusarium verticillioides was investigated. Fourteen treatments made up single or combined with pathogenic non-pathogenic inoculation concentrations 3:1, 2:2 1:3 were added to 15.8 g sterilized soil. ...

The objective of this study was to evaluate the effects of using tapioca and sago flours with or without egg white powder (EWP) on the physicochemical and sensory properties of duck sausages. There was significant increase (P<0.05) in protein content, folding test, cooking yield, water holding capacity (WHC), lightness, moisture retention and fat retention in duck sausages prepared using flours...